Penny’s Stuffed Bell Peppers


  • 1 pound of your favorite pork sausage
  • 1 large onion – diced
  • 1 cup chopped celery
  • 1 cup of uncooked instant rice
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup of grated cheddar cheese
  • 4 oz pimento or roasted red bell pepper
  • 4 bell peppers


  • Preheat oven to 350 degrees
  • In a large pot, cook the sausage in a large saucepan until no longer pink. Remove from pan, leaving the grease.
  • Add the onion and celery and sauté briefly over medium heat, about 3 minutes, just to soften.
  • Add the sausage back to the pan
  • Add the soups and mix them in well
  • Add the rice, cheese and pimento and mix in well.
  • Turn off the heat.
  • Cut the tops off bell peppers and clean out seeds.
  • I put my empty peppers in an oversize muffin pan so they stand upright.
  • Fill each pepper
  • You can either put the tops back on each pepper or leave them off at this point. Your choice.
  • Bake in the preheated oven for about an hour

*If you want to make some of these for make-ahead freezer meals, you can freeze them before baking. I freeze mine, then pull them out and vacuum seal them before storing them away.

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